Wydział Chemii

Sylwester Mazurek

Roman Szostak

Agnieszka Kita

2016

Journal of Molecular Structure

1126

213-218

10.1016/j.molstruc.2016.01.064

Naukowa

Angielski

Artykuł

Potato chips are important products in the snack industry. The most significant parameter monitored during their quality control process is fat content. The Soxhlet method, which is applied for this purpose, is time consuming and expensive. We demonstrate that both infrared and Raman spectroscopy can effectively replace the extraction method. Raman, mid-infrared (MIR) and near-infrared (NIR) spectra of the homogenised laboratory-prepared chips were recorded. On the basis of obtained spectra, partial least squares (PLS) calibration models were constructed. They were characterised by the values of relative standard errors of prediction (RSEP) in the 1.0–1.9% range for both calibration and validation data sets. Using the developed models, six commercial products were successfully quantified with recovery in the 98.5–102.3% range against the AOAC extraction method. The proposed method for fat quantification in potato chips based on Raman spectroscopy can be easily adopted for on-line product analysis.

Potato chips, Fat quantification, Raman, nIR, DRIFT, IR reflection

http://dx.doi.org/10.1016/j.molstruc.2016.01.064

http://www.elsevier.com